JP5554924B2 - Induced viscous nutritional emulsion - Google Patents

Description

  The present invention relates to an induced viscous nutritional emulsion containing a protein component having a methionine sulfoxide content bound to a defined protein so as to improve emulsion stability.

  A wide variety of nutritional emulsions are commercially available or disclosed in the literature. These are generally oil-in-water emulsions that are well-balanced with lipids, proteins, sugars, vitamins and minerals. To name a few, Glucerna® and Ensure® brand packaged nutrient solutions are commercially available from Abbott Laboratories, Columbias, Ohio.

  Recently, new nutrient solutions containing an induced viscous fiber system as part of the carbohydrate component have been developed. These nutrient solutions are package viscosities typical of nutrient emulsions, but the fiber system increases the post-consumption induced viscosity. Increased viscosity has the effect of reducing gastric emptying and subsequent blood glucose response. A feeling of fullness is also obtained by increasing the viscosity inside the stomach, and the feeling of fullness is increased. These induced viscous beverages are particularly useful for diabetics and those who want to maintain or lose weight.

  For example, US Patent Application No. 20020193344 (Wolf et al.) Discloses an induced viscous beverage containing an induced viscous fiber system that combines soluble anionic fibers with water-insoluble acid-soluble cations. When the beverage is exposed to the low pH of the stomach after consumption, the viscosity increases.

  As yet another example, US Patent Application No. 20030133679 (Wolf et al.) Discloses an induced viscous beverage containing a partially hydrolyzed starch along with neutral soluble fibers. The beverage increases in viscosity when exposed to acid and amylase inside the stomach after consumption.

  It has now been found that induced viscous nutritional emulsions are more prone to creaming and protein precipitation than conventional emulsions, and that these phenomena occur even after only 2 weeks of formulation. It has also been found that this inherent instability can be significantly improved by formulating an induced viscous emulsion containing less than 8% protein of methionine sulfoxide bound to protein on a molar basis of total methionine bound to protein.

SUMMARY OF THE INVENTION The present invention relates to (A) a protein having a methionine sulfoxide (MSO) content bound to a protein of 8% or less of the total methionine bound to the protein on a molar basis, (B) a lipid, and (C) 300 centipoise (cps). It relates to an induced viscous nutritional emulsion containing an induced viscous fiber system that imparts to the emulsion a package viscosity of less than and a post-consumption induced viscosity of at least 300 cps. The nutritional emulsion is an oil-in-water emulsion.

  It has now been found that the physical stability of induced viscous nutritional emulsions is inversely proportional to the methionine sulfoxide content of the protein component in the emulsion. More specifically, when a protein source having a methionine sulfoxide (MSO) content of 8% or less of the total methionine bound to the protein on a molar basis is used in the induced viscous nutritional emulsion, a physically stable improved liquid nutritional product is produced. Turned out to be.

  The induced viscous nutrient emulsion of the present invention contains lipids, a selected protein defined by the methionine sulfoxide content, and a carbohydrate component including an induced viscous fiber system as essential components. These and other essential or non-essential components or features of the nutritional emulsions of the present invention are described in detail below.

  As used herein, the term “nutrient emulsion” includes lipids, proteins and carbohydrates unless otherwise specified and can be formulated as a substitute food, a nutritional supplement or continuous (or intermittent) enteral nutrition. Oral liquid in the form of an oil-in-water emulsion.

  As used herein, the term “induced viscosity nutritional emulsion” means a nutritional emulsion containing an induced viscosity fiber system as defined herein, unless otherwise specified.

  As used herein, unless otherwise specified, the term “induced viscosity fiber system” refers to the emulsion viscosity (package viscosity) that can be drunk at room temperature when added to a nutritional emulsion and the emulsion viscosity increased (derived) after consumption. Any fiber-containing material or composition that enables it.

  The nutritional emulsion of the present invention comprises the essential and limiting components of the present invention described herein and any auxiliary or non-essential component, constituent or limiting component described herein or useful in nutritional or pharmaceutical applications. Containing, or consisting essentially of, or consisting essentially of these.

  All percentages, parts and ratios used herein are based on the weight of the total composition unless otherwise specified. Such total weight of the components described is based on the active concentration and thus does not include solvents and by-products that are optionally mixed in commercially available materials, unless otherwise specified.

  All numerical ranges used herein are considered to be accompanied by this term unless otherwise specified, whether or not the term “about” is specified.

  Unless otherwise specified or apparent from the context, all descriptions of a singular feature or limitation of the invention include the corresponding plurality of features or limitations, and vice versa.

  Unless otherwise specified or apparent from context, all combinations of methods or process steps used herein may be performed in any order.

  If the residual composition contains all the necessary ingredients or features described herein, the nutritional emulsions of the invention contain substantially no essential or selected essential ingredients or features described herein. It does not have to be. In this context, the term “substantially free” means that the non-essential component content of the selected composition is less than the functional amount, and generally no such non-essential component or selected essential component. It means that the content is less than 0.1% by weight (including 0% by weight).

Emulsion Viscosity The nutritional emulsion of the present invention is an oil-in-water emulsion whose viscosity increases after consumption mainly by the induced viscosity fiber system described below. These emulsions have a drinkable viscosity before consumption (referred to herein as package viscosity) and an increased viscosity after consumption (referred to herein as induced viscosity).

  The induced viscosity provided by these nutritional emulsions has the effect of reducing gastric emptying and subsequent blood glucose response. The induced viscosity also provides a feeling of fullness and increases satiety. These induced viscous nutritional emulsions are particularly useful for diabetics and those who want to maintain or lose weight.

  As an induced viscosity beverage, the nutritional emulsion of the present invention has a drinkable viscosity (ie, package viscosity) before consumption, and then increases in viscosity when flowing into the stomach after consumption (ie, induced viscosity). The increase in viscosity is mainly due to the induced viscous fiber system (described below) in the nutritional emulsion.

  The nutritional emulsion of the present invention has a package viscosity of less than 300 cps, preferably 40 to 250 cps, more preferably 40 to 150 cps, such as 75 to 125 cps. In this context, for the purpose of defining the nutritional emulsion of the present invention, the package viscosity is measured after draining the emulsion from a sealed package such as a retorted or aseptic filling can, bottle or other container. Viscosity measurements are performed at room temperature using a Brookfield (Model DVII +) viscometer with 62 spindles. The package viscosity is measured by operating the viscometer with the spindle speed set to the highest speed that can be read on the scale.

  The nutritional emulsions of the present invention are further defined by an induced viscosity of at least 300 cps, preferably at least 350 cps, such as 400 to 20,000 cps, even about 800 to about 15,000 cps. For emulsions containing polymer-controlled induced viscosity fiber systems, the induced viscosity is obtained by adding 20 μL of bacterial α-amylase (Sigma) to 250 grams (g) of the emulsion and using the Glass-Col mixer for 30 minutes. It is measured by shearing and measuring the viscosity using a Brookfield viscometer (Model DV-II +) with a 62 spindle at room temperature. The induced viscosity is measured by operating the viscometer with the spindle speed set to the highest speed that can be read on the scale. This induced viscosity measurement is designed to match the expected induced viscosity of the product after introduction into the stomach after consumption.

  For emulsions containing acid-controlled induced viscosity fiber systems, the induced viscosity is 60 ml of 0.1N HCL solution added to 250 g of emulsion, the acidified emulsion is sheared using a Glass-Col mixer for 30 minutes, and Brookfield viscosity at room temperature. It is measured by measuring the viscosity using a meter (model DVII +) with 62 spindles. Viscosity is measured by operating the viscometer with the spindle speed set to the highest speed that can be read on the scale.

Low MSO Protein The nutritional emulsion of the present invention contains 8% or less, preferably 0 to 5%, for example 1 to 3%, of protein source in terms of methionine bound to protein as methionine sulfoxide bound to protein.

  Accordingly, it is preferred that the nutritional emulsion is substantially free of other protein sources. In this context, the term “substantially free” means that the other protein source content of the nutritional emulsion is less than 0.5% by weight, more preferably 0%. Such other protein sources are those with MSO content greater than 8%.

  The terms “MSO content”, “methionine sulfoxide content” and “protein-bound methionine sulfoxide content” are used interchangeably herein and bound to protein as a molar percentage of total methionine bound to the protein of the protein source. It means the amount of methionine sulfoxide. The MSO content is determined by the analytical methods described herein.

  It has been found that if the protein source in the emulsion has a sufficiently low MSO content as defined herein, the induced viscous nutritional emulsion of the present invention can be formulated while improving stability and thus extending shelf life. The improvement in stability is observed as a decrease in creaming, a decrease in protein precipitation, or both as measured after 2 weeks, preferably after 6 weeks, more preferably after 6 months from the initial formulation or packaging.

  When producing a protein source for use in nutritional products, it has been found that if the amount of methionine bound to the protein is changed and oxidized, a methionine sulfoxide moiety bound to the protein is formed. Subsequently, when formulated using a protein source with an MSO content greater than 8%, the induced viscous nutritional emulsion was unstable, but was found to be stable when the MSO content of the protein source was 8% or less.

  Any protein source suitable for use in a nutritional product is suitable for use in the present invention, provided that the MSO content is treated or selected to be 8% or less. Suitable protein sources for selecting or processing suitable proteins include milk (eg, casein, whey), animals (eg, meat, fish), cereals (eg, rice, corn), vegetables (eg, soy) or combinations thereof. Can be mentioned.

  Non-limiting examples of suitable milk protein sources include milk protein isolate, casein protein isolate, milk protein concentrate, whole milk, partially or fully skimmed milk, and the like. Although milk protein isolates are preferred, it will be appreciated that such isolates are not always for use in the present invention because the MSO content of these isolates is not always less than 8%. Not suitable. The same is true for other protein sources.

  The given commercial protein sources and their corresponding MSO contents (measurements) are listed below. A MSO content of 8% or less is suitable for use in the present invention.

  Commercially available nutritional products each containing a protein source with a specified MSO content (measured from the final product) are listed in the table below. However, none of the products in the table below correspond to an induced viscosity emulsion containing an induced viscosity fiber system.

  Since the MSO content generally increases during processing, it is preferred that the MSO content for purposes of the definition of the present invention be measured from the final product, but it should be understood that the present invention, prior to formulation and processing, unless otherwise specified Also includes final products with a MSO content of protein source of 8% or less.

Induced Viscous Fiber System The nutritional emulsion of the present invention contains an induced viscous fiber system, such a system increases the viscosity of the emulsion after consumption, and the package viscosity and the induced viscosity of the emulsion after consumption are defined herein. Including any system that falls within the range.

  Any known induced viscous fiber system that is suitable for safe and effective oral administration is suitable for use in the present invention, some examples of which are incorporated herein by reference. Application Nos. 20020193344, 20030125301 and 20030133679 (Wolf et al.).

  Also suitable for use in the present invention are the glucomannan compositions described in US Pat. No. 6,733,769 (Ryan et al.), The contents of which are incorporated herein by reference.

A) Polymer Controlled Induced Viscous Fiber System The polymer controlled induced viscosity fiber system is preferably a guided viscosity fiber system such as that described in US Patent Application No. 20030136679, the contents of which are incorporated herein by reference. Such a system comprises neutral soluble fiber and a partially hydrolyzed starch having a degree of polymerization (DP) of at least 10.

  As used herein, the term “neutral water-soluble fiber” refers to a fiber that can be dissolved in water at room temperature and has no charge at neutral pH.

  In the nutritional emulsion of the present invention, the weight ratio of the neutral soluble fiber to the partially hydrolyzed starch in the polymer-controlled induced viscous fiber system is 0.35: 5.0 to 1: 5.0, for example, 0.7: 5.0 to The aspect which is 1: 5.0 and also 1: 5.0 is included.

  In emulsions containing polymer-controlled induced viscous fiber systems, neutral soluble fibers are maintained in a dispersion-insoluble state due to the presence of partial starch hydrolysate. When two or more polymers, such as these polymers, are present in the same solution, the solubility of the low solubility polymer (ie neutral soluble fiber) increases as the concentration of the high solubility polymer (ie starch partial hydrolyzate) increases. descend. However, when the starch hydrolyzate is digested by α-amylase in the stomach, it gradually disappears in the stomach, so that the neutral soluble fiber in the consumed composition is solubilized in the stomach, and thus the gel and high hydrolyzate. A viscous composition can be formed. As a result, a viscous mass is formed in the stomach, delaying gastric emptying and slowing or delaying glucose absorption.

  Non-limiting examples of neutral soluble fibers used in the polymer-controlled induced viscosity fiber system of the present invention include guar gum, pectin, locust bean gum, methylcellulose, β-glucan, glucomannan, konjac flour and combinations thereof. . Glucomannan fibers, guar gum and combinations thereof are preferred. The concentration of these neutral soluble fibers is generally at least 0.4% based on the weight of the nutritional emulsion, for example 0.55 to 3.0%, further 0.65 to 1.5%.

  Suitable starch partial hydrolysates for use with this specific derived viscous fiber system have a DP of at least 10, preferably at least 20, such as 40-250, such as 60-120, for use in oral nutritional products. Suitable ones are listed. In this context, the degree of polymerization (DP) is the number of glucose or monosaccharide units bound in the molecule. The concentration of the starch partial hydrolyzate is generally at least 2%, such as 3-20%, and further 3.5-6%, based on the weight of the nutritional emulsion.

  Non-limiting examples of certain starch partial hydrolysates suitable for use in the present invention include those obtained by acid hydrolysis, enzymatic hydrolysis or both. Preferred are those with a DP of 40-250, such as DP100 maltodextrin and other suitable polysaccharides (eg, inulin, hydrolyzed guar gum, gum arabic and combinations thereof). The DP value is the degree of polymerization of the starch partial hydrolyzate, that is, the number of monosaccharide units in the starch partial hydrolyzate.

  The starch partial hydrolyzate can also be characterized by dextrose equivalent (DE) instead of DP value, and the starch partial hydrolyzate has a DE of less than 10, for example 1-8. Dextrose equivalent (DE) is a conventional measurement that represents the average reducing power of maltodextrin or other polysaccharide compared to a dextrose standard. The DE value is obtained from the formula [DE = 100 ÷ DP], where DP is the degree of polymerization of maltodextrin or other material, ie the number of monosaccharide units in the polysaccharide. For reference, the DE of glucose (dextrose) is 100 and the DE of starch is about 0.

  The induced viscous fiber system of the present invention includes an embodiment in which the neutral soluble fiber is glucomannan or konjac flour and the starch hydrolyzate has a molecular weight of 1,000 to 50,000 daltons.

B) Acid-Controlled Induced Viscous Fiber System The induced viscosity fiber system used in the present invention is an acid-controlled induced viscosity fiber such as that described in US Patent Application No. 20020193344, which is incorporated herein by reference. Includes systems. Such systems include soluble anionic fibers along with a non-water soluble acid soluble polyvalent cation source.

  As used herein, the term “anionic soluble fiber” means a water-soluble fiber having a negative charge after being dissolved in water at room temperature.

  The term “water-insoluble acid-soluble polyvalent cation” refers to a salt that is insoluble in water at neutral pH and releases a cation upon reaction with an acid. Examples of suitable salts are those listed in Merck Index, Tenth Edition as water-insoluble or substantially water-insoluble and acid-soluble polyvalent cations.

  As part of the acid controlled induced viscous fiber system, the polyvalent cation is insoluble in the nutritional emulsion. When it flows into the stomach after consumption, the acid-soluble polyvalent cation is solubilized and dissociated in the acidic environment of the stomach. The dissociated cations then react with the anionic soluble fiber and form a viscous gel or mass in the stomach after crosslinking. The resulting viscous mass delays gastric emptying and slows or delays glucose absorption.

  These acid-controlled inducible viscous fiber systems have a water-insoluble acid-soluble polyvalent cation source based on the weight of the nutritional emulsion (based on the weight of the cation) 200-9000 ppm, for example 300-4000 ppm, further 400-1000 ppm. The aspect equivalent to is included.

  Non-limiting examples of suitable water-insoluble, acid-soluble polyvalent cation sources suitable for use in induced viscosity fiber systems include any water insoluble of magnesium, calcium, iron, chromium, manganese, molybdenum, copper or zinc Specific examples include calcium carbonate, calcium fluoride, calcium molybdate, calcium oxalate, dicalcium phosphate, tricalcium phosphate, calcium pyrophosphate, calcium saccharate, magnesium fluoride, magnesium hydroxide, Examples include magnesium oxide, magnesium peroxide, tribasic magnesium phosphate, magnesium pyrophosphate, magnesium selenite, manganese carbonate, manganese oxide, manganese sulfide, and combinations thereof. Calcium carbonate and / or calcium triphosphate are preferred.

  Accordingly, it is preferred that the nutritional emulsion is substantially free of water soluble polyvalent cations or cations that become soluble in the final nutritional product. In this context, the term substantially free means that the water-soluble or product-soluble polyvalent cation content of the nutritional emulsion is less than 0.2% by weight, preferably 0%.

  These acid-controlled induction viscous fiber systems represent 0.2 to 5% soluble anionic fiber based on the weight of the nutritional emulsion, for example 0.4 to 3%, and further 0.8 to 1.5%. Non-limiting examples of soluble anionic fibers that include embodiments and are suitable for use in induced viscosity fiber systems include alginate, low methoxy pectin, carrageenan, xanthan, gellan gum and combinations thereof. Alginates are preferred.

Macronutrients The nutritional emulsion of the present invention contains lipids, proteins and carbohydrates. As described herein, the protein must be a low MSO protein source and the carbohydrate must contain an induced viscous fiber system. The lipid component is described below.

  The concentration or amount of each macronutrient in the nutritional emulsion of the present invention can vary greatly depending on the nutritional requirements of the target user, and such concentration or amount most commonly falls within one of the scope of the following embodiments: To do.

  The nutritional emulsion of the present invention contains lipids. Suitable lipids or lipid sources include any known or safe for oral nutritional products, non-limiting examples of which include coconut oil, fractionated coconut oil, soybean oil, corn oil, olive oil, safflower. Examples include flower oil, high oleic safflower oil, MCT oil (medium chain triglyceride), sunflower oil, high oleic sunflower oil, palm and palm kernel oil, palm olein, canola oil, fish oil, cottonseed oil and combinations thereof.

  Nutritional emulsions can contain polyunsaturated fatty acids (including polyunsaturated fatty acid esters) or other natural or synthetic sources as part of the lipid component, eg short with two or more carbon: carbon double bonds Chain (less than about 6 carbon atoms per chain), medium chain (about 6-18 carbon atoms per chain) and long chain (at least about 20 carbon atoms per chain) fatty acids such as n-3 (ω-3) and An n-6 (ω-6) polyunsaturated fatty acid is mentioned.

  Non-limiting examples of polyunsaturated fatty acids suitable for use in the present invention include α-linolenic acid (ALA, C18: 3n-3), stearidonic acid (C18: 4n-3), eicosapentaenoic acid ( EPA, C20: 5n-3), docosapentaenoic acid (C22: 5n-3), docosahexaenoic acid (DHA, C22: 6n-3), linoleic acid (C18: 2n-6), γ-linolenic acid (GLA, C18: 3n-6), eicosadienoic acid (C20: 2n-6), arachidonic acid (ARA, C20: 4n-6), di-homo-γ-linolenic acid (DGLA, C20: 3n-6) and combinations thereof Can be mentioned.

  The nutritional emulsions of the present invention can further contain carbohydrates other than those provided by the induced viscous fiber system described herein. Non-limiting examples of such other carbohydrates include other hydrolyzed or modified starches or corn starch, glucose polymers, corn syrup, corn syrup solids, rice-derived carbohydrates, glucose, fructose, lactose, high fructose corn Syrups, non-digestible oligosaccharides (eg fructooligosaccharides), honey, sugar alcohols (eg maltitol, erythritol, sorbitol) and combinations thereof.

  The nutritional emulsion of the present invention may contain any other nutrients, excipients or other additives provided that the non-essential ingredients are safe for use in oral nutrition and do not unduly degrade product performance. can do. In this respect, vitamins and minerals are preferred.

MSO Method The methionine sulfoxide (MSO) content of the protein source used in the present invention is measured according to the following method. For proper protein selection, the protein source candidate is enzymatically hydrolyzed at 37 ° C. for 24 hours. Next, the MSO and methionine contents of the obtained enzyme digest are measured by reverse phase HPLC. Next, the percentage of MSO in the protein source is determined as follows.

As an example of the above method, protein sources (calcium caseinate and sodium caseinate) are evaluated as follows:
A. Standard preparation a. Dissolve 100 mg of L-methionine and 50 mg of DL-methionine sulfoxide (Fluka 64430) in 1000 mL of water. This is a high standard solution.
b. Dilute 25.0 mL of high standard solution to 50 mL with water. This is a low standard solution.
B. Sample preparation a. Dissolve 90-95 mg of the caseinate component in 25 mL of 0.05 M PIPES (pH 7.5) supplemented with 0.1% sodium azide.
b. Pipet 3.00 mL of caseinate solution into a 1-dram vial.
c. Add 150 μL of pronase (Sigma P-5147) at a concentration of 2 mg / mL in 0.05 M PIPES (pH 7.5) supplemented with 0.1% sodium azide.
d. Add 60 μL of leucine aminopeptidase (Sigma L-0632) at a concentration of 2 mg / mL in water.
e. Add 30 μL of prolidase (Sigma P-6675) at a concentration of 2 mg / mL in water.
f. Cap the vial and mix gently. Dispense 1600 μL into two crimp-seal HPLC autosampler vials (VWR 66020-953) and seal the vials.
g. Incubate at 37 ° C for 24 hours.
h. MSO and MET are tested by the following HPLC system.
C. HPLC system column: ODS-AQ, 4.6 × 250 mm, 5 μm, 120 A, Waters AQ12S052546WT
Mobile phase A: Water mobile phase B: 0.02 KH ₂ PO ₄ (pH 2.9) 350 mL; Acetonitrile 650 mL
Temperature: 40 ° C
Detection: UV 221nm, 214nm
Injection volume: 1 μL
Elution program: See the table in Appendix Table “C. HPLC System”.

Protein Samples Measure and compare the MSO content of various commercial protein sources. Next, the physical stability of various protein sources in the induced viscous nutrient emulsion is evaluated.

  Of the nine protein sources tested, those with an MSO content of 8% or less showed good emulsion stability, while those with an MSO content of less than 8% showed moderate or poor stability. These results show that there is an inverse relationship between MSO content and HPLC peak height and between MSO content and induced viscosity emulsion stability. The test data is summarized in the table below.

  Hereinafter, specific examples of the nutritional emulsion of the present invention including an appropriate method for producing the emulsion are illustrated by examples. The following examples are for illustrative purposes only and are not to be construed as limiting the invention, as many variations thereof are possible without departing from the spirit and scope of the invention.

  This example relates to the induced viscous nutrient emulsion of the present invention and a method for producing the same. This embodiment contains a polymer-controlled induced viscous fiber system with protein having a MSO content of 1-3% in the final product.

  To produce this nutritional emulsion (˜1000 kg), a lipid blend is formed separately by blending the specified ingredients. An underwater protein slurry is also produced separately by blending the designated components. By blending the specified ingredients, the saccharide / mineral slurry is formed as a separate mixture as well.

  The saccharide / mineral slurry is then added to the protein slurry in water and the blend pH is adjusted to 6.7-7.0. Add the lipid blend to the resulting blend. The mixture thus formed is then treated at UHT temperature (295 ° F. for 5 seconds) and homogenized at 4000 psi. The vitamin solution ingredients are then blended and the pH adjusted to 6.5-7.5 using 45% KOH. The vitamin solution is then added to the homogenized blend with normalization. The final blend is then packaged and sealed in each 8 ounce container and retorted.

  The resulting product has a package viscosity of 120 cps and the induced viscosity (after α-amylase treatment) is greater than 14,000 cps. The product remains stable with no significant creaming or protein precipitation after 2 weeks, 6 months and 12 months.

  This example relates to the induced viscous nutrient emulsion of the present invention and a method for producing the same. This embodiment contains a polymer-controlled induced viscous fiber system with protein having a MSO content of 1-3% in the final product.

  To produce this nutritional emulsion (˜1000 kg), a lipid blend is formed separately by blending the specified ingredients. An underwater protein slurry is also produced separately by blending the designated components. By blending the specified ingredients, the saccharide / mineral slurry is formed as a separate mixture as well.

  The saccharide / mineral slurry is then added to the protein slurry in water and the blend pH is adjusted to 6.7-7.0. Add the lipid blend to the resulting blend. The mixture thus formed is then treated at UHT temperature (295 ° F. for 5 seconds) and homogenized at 4000 psi. The vitamin solution ingredients are then blended and the pH adjusted to 6.5-7.5 using 45% KOH. The vitamin solution is then added to the homogenized blend with normalization. The final blend is then packaged and sealed in each 8 ounce container and retorted.

  The resulting product has a package viscosity of 120 cps and the induced viscosity (after α-amylase treatment) is greater than 14,000 cps. The product remains stable with no significant creaming or protein precipitation after 2 weeks, 6 months and 12 months.

  This example relates to the induced viscous nutrient emulsion of the present invention and a method for producing the same. This embodiment contains a polymer-controlled induced viscous fiber system with protein having a MSO content of 1-3% in the final product.

  To produce this nutritional emulsion (˜1000 kg), a lipid blend is formed separately by blending the specified ingredients. An underwater protein slurry is also produced separately by blending the designated components. By blending the specified ingredients, the saccharide / mineral slurry is formed as a separate mixture as well.

  The saccharide / mineral slurry is then added to the protein slurry in water and the blend pH is adjusted to 6.7-7.0. Add the lipid blend to the resulting blend. The mixture thus formed is then treated at UHT temperature (295 ° F. for 5 seconds) and homogenized at 4000 psi. The vitamin solution ingredients are then blended and the pH adjusted to 6.5-7.5 using 45% KOH. The vitamin solution is then added to the homogenized blend with normalization. The final blend is then packaged and sealed in each 8 ounce container and retorted.

  The resulting product has a package viscosity of 120 cps and the induced viscosity (after α-amylase treatment) is greater than 14,000 cps. The product remains stable with no significant creaming or protein precipitation after 2 weeks, 6 months and 12 months.

Claims (8)

A polymer controlled induction viscous nutritional emulsion,
(A) protein ,
(B) a lipid, and (C) a polymer controlled induced viscosity fiber system that imparts to the emulsion a package viscosity of less than 300 cps and a post-consumption induced viscosity of at least 300 cps,
Methionine sulfoxide content that is bound to the total protein of the nutritional emulsion is not more than 8% of the total methionine bound to the protein on a molar basis, and oil-in-water emulsion, the nutritional emulsion.   The nutritional emulsion according to claim 1, wherein the emulsion contains 10 to 85% saccharide, 10 to 85% lipid and 5 to 40% protein as a percentage of total calories. Methionine sulfoxide content that is bound to protein, 1 to 5% of the total methionine bound to the protein on a molar basis, nutritional emulsion of claim 2.   The nutritional emulsion of claim 1 wherein the induced viscosity fiber system contains at least 0.4% neutral soluble fiber and at least 2% starch partial hydrolyzate having a degree of polymerization of at least 10 based on the weight of the emulsion.   The nutritional emulsion according to claim 4, wherein the emulsion contains 0.55 to 3.0% by weight of neutral soluble fiber and 2 to 6% by weight of starch partial hydrolyzate.   The nutritional emulsion according to claim 5, wherein the neutral soluble fiber is selected from the group consisting of guar gum, high methoxy pectin, locust bean gum, methyl cellulose, β-glucan, glucomannan, konjac flour and combinations thereof.   The nutritional emulsion according to claim 6, wherein the starch hydrolyzate has a degree of polymerization of 40 to 250.   The nutritional emulsion according to claim 1, wherein the emulsion has a package viscosity of 40-250 cps and an induced viscosity of 400-20,000 cps.